Château Terrey-Gros-CaillouxSaint-Julien
Red wine
This wine is a blend of 5 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Malbec, the Petit Verdot and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The Saint-Julien of the Château Terrey-Gros-Cailloux is in the top 40 of wines of Saint-Julien.
Taste structure of the Saint-Julien from the Château Terrey-Gros-Cailloux
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saint-Julien of Château Terrey-Gros-Cailloux in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Saint-Julien of Château Terrey-Gros-Cailloux in the region of Bordeaux often reveals types of flavors of cherry, oaky or vanilla and sometimes also flavors of leather, pepper or black fruits.
Food and wine pairings with Saint-Julien
Pairings that work perfectly with Saint-Julien
Original food and wine pairings with Saint-Julien
The Saint-Julien of Château Terrey-Gros-Cailloux matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of stuffed peppers, lamb mouse confit in wine or wild boar bourguignon.
Details and technical informations about Château Terrey-Gros-Cailloux's Saint-Julien.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Saint-Julien from Château Terrey-Gros-Cailloux are 1999, 2002, 1986, 2016 and 1996.
Informations about the Château Terrey-Gros-Cailloux
The Château Terrey-Gros-Cailloux is one of of the world's greatest estates. It offers 1 wines for sale in the of Saint-Julien to come and discover on site or to buy online.
The wine region of Saint-Julien
The wine region of Saint-Julien is located in the region of Médoc of Bordeaux of France. Wineries and vineyards like the Château Léoville Las Cases or the Château Ducru-Beaucaillou produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Saint-Julien are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Saint-Julien often reveals types of flavors of cream, almonds or tropical fruit and sometimes also flavors of potpourri, blackcurrant jam or allspice.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
News related to this wine
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The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
